Published: March 23, 2014
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This week’s grilling adventure is grilling a simple steak but the twist is creating a homemade Béarnaise Sauce for the steak. I have been wanting to try make this recipe for a long time now. A long time ago, there was a restaurant here in Washington D.C. that was an amazing french steak house but unfortunately for me, it has long closed but the idea of a simple steak with béarnaise sauce still engulfs my thoughts and of course pallet.
For those who aren’t sure about what is Béarnaise sauce here is a description of the sauce from Wikipedia: Béarnaise sauce is a sauce made of clarified butter emulsified in egg yolks, white wine vinegar and flavored with herbs. It is considered to be a ‘child’ of the mother Hollandaise sauce, one of the five sauces in the French haute cuisine mother saucerepertoire. The difference is only in their flavoring: Béarnaise uses shallot, chervil, peppercorn, and tarragon, while Hollandaise uses lemon juice or white wine. Its name is related to the province of Béarn, France.
Thanks to Meyer’s Meats, I was able to sample and make some great filet mignon and some prime ribeye steaks for dinner. The meat quality was amazing and you could really taste the freshness of the meat. What was also great about the Meyer’s natural steaks, is that they cook about 15% quicker than what you typically experience with ordinary beef and it doesn’t shrink while cooking so you are getting a bigger steak on the plate.
Another popular dish that is served in France is obviously Steak frites. Steak frites is commonly served in many Brasseries throughout Europe. It is considered by some to be the national dish of Belgium and France, which both claim to be the places of its invention. This recipe was actually really easy to make and also put together surprisingly. The béarnaise sauce was also very simple and really tasted amazing! The combination of the tarragon, the lemon juice was a perfect combination. If you are looking for an easy meal on a Sunday night or to make your friends and family at your next outdoor cook out this recipe is something easy and will impress your guests.
Also of Interest:
- VIDEO: How to Make the Perfect Grill Marks on a Steak
- Band on the Run: Using temperature to eliminate the obnoxious grey band from developing under the crust of your next steak
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